- 2 cups hot fresh brewed coffee
- 1 1/4 ounces raspberry hot cocoa mix ( Land O Lakes Classics)
- Pour coffee into 2 cups, pour 1/2 the cocoa mix into each cup.
- Stir and enjoy!
- 3 tablespoons olive oil
- 2 onions, halved lengthwise and sliced
- 2 large carrots, diced finely
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 tablespoon fresh ginger, minced
- 1 serrano peppers or 1 jalapeno pepper, seeded and minced
- 2 cups yellow split peas, rinsed
- 8 cups broth ( I use chicken but ham is good too)
- salt and pepper
- 1/2 cup chopped fresh cilantro (optional)
- Heat oil in a large heavy saucepan over medium heat. Add onions and carrots and cook for about 60 minutes or until golden brown, stirring frequently. Do not let burn. Add the garlic, curry powder, ginger and serrano pepper. Cook five minutes and set aside.
- In another large pan combine peas and broth. Bring to a boil and simmer for about an hour or until peas are tender.
- Process in a blender until smooth or use an immersion blender. (I often skip this.).
- Stir onion mixture into the soup and add salt and pepper to taste. Stir in cilantro if using but I usually don't bother. It's good either way.
- 1 teaspoon dried basil, divided in half
- 1 teaspoon crushed dried oregano, divided in half
- 1 tablespoon minced garlic
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons fresh lemon juice
- 2 lbs london broil beef, trimmed of fat
- 1 cup diced roma tomato
- 1 large shallot, diced
- 1/2 cup sliced kalamata olive
- 1/4 cup crumbled feta cheese
- In a small bowl, whisk together half each of basil and oregano; the garlic, olive oil, vinegar and lemon juice. Before placing the meat inside a resealable plastic bag, lightly score both sides with a sharp knife diagonally against the grain. This will allow the marinade to seep more easily into the meat, and can be used as a guide for slicing later on. Pour the marinade over the meat, massage it onto the meat, seal the bag and refrigerate for two hours; after one hour, turn bag over.
- Also after one hour, prepare the "salsa" by lightly combining the tomatoes, shallot, olives and remaining half teaspoon of the basil and oregano; cover with plastic wrap and refrigerate. Add the feta cheese to the mixture just before serving with the meat.
- Line a roasting pan with aluminum foil, spray the rack with nonstick spray and insert into the pan. Take the meat out of the bag (discard the bag and excess marinade), place on the rack and place the pan on the center rack inside the oven. After 20 minutes, turn the roast over; after 15 minutes the meat will be rare, 20 minutes for medium-rare. Remove to a cutting board and let it rest for 5-7 minutes to allow its juices to settle within itself before slicing; slice against the grain and thinly. Serve with the Greek "salsa".
- 2 small heads of garlic
- 1 1/2 lbs asparagus, trimmed
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 cup slivered almonds, toasted
- 2 tablespoons fresh lemon juice
- 6 slices pumpernickel bread
- 2 cups grated cheddar cheese
- Preheat oven to 350*F.
- Separate garlic cloves, and place the cloves on a baking sheet. Roast about 20 minutes, or until skins begin to brown and garlic turns soft. Cool, then squeeze garlic from skin of each clove. Increase oven temperature to 450*F.
- Toss asparagus in 1 Tbs. oil, and sprinkle with 1/4 tsp.of the salt. Place in a single layer on baking sheet, and roast 5 to 8 minutes, or until crisp-tender. Cool. Trim ends so asparagus are same length as width of bread, and reserve ends.
- Put 1/4 cup almonds in food processor (or blender), and chop fine. Add roasted garlic, reserved asparagus ends, lemon juice, remaining oil and remaining 1/4 teaspoons salt, and purée until smooth.
- Preheat broiler.
- Place bread slices on a baking sheet. Spread each slice with 2 Tbs. puréed almond mixture. Lay 4 or 5 asparagus spears on each bread slice, and top with 1/4 cup cheese. Broil sandwiches about 3 minutes, or until cheese has melted. Sprinkle sandwiches with remaining almonds. Enjoy!
- 3 cups cauliflower
- 2 stalks celery, chopped
- 3 hard-boiled eggs
- 4 green onions, chopped
- 3 slices bacon, microwaved crisp
- 1 garlic clove, minced
- 1/2 cup nonfat sour cream
- 1/4 cup fat-free mayonnaise
- 1/4 cup fat-free buttermilk
- Break cauliflower into bite-size florets, and microwave 3 minutes til crisp-tender. Shock in cold water, changing frequently, until cool. Blot with paper towels til completely dried.
- Chop boiled eggs. Crumble bacon. Add all vegetables, garlic, eggs, and bacon to large mixing bowl.
- Stir together sour cream, mayonnaise, and buttermilk til smooth. Pour over vegetable mixture and toss well.
- Chill at least 2 hours. Keeps 3-4 days in fridge.